It's Fall, Y'all!
Sage Bird Ciderworks Staff FUNd, Oktoberfests, Kimchi
Happy Autumn Equinox! Summer left in a blustery huff yesterday, with high winds knocking over lawn ornaments and hardy mums that line porch steps. This morning I crunched through crisp leaves as I walked the dog along the greenway and spotted two great blue herons fishing along the bank of the river.
Other signs that point to fall are oktoberfest release parties, the appearance of delicata squash and apples at the farmers markets, and all the fall lattes. Of course, our fall issue is also a great way to gear up for my favorite season, with lots of seasonal recipes!
MOVERS & SHAKERS
Sage Bird Ciderworks Staff FUNd
Sage Bird Ciderworks is well known by locals in Harrisonburg as a community-oriented business. From hosting yoga classes, to opening their big garage-style doors on canning day and chatting with you as you walk by, all are made to feel welcome. A huge part of what draws people to Sage Bird are its staff. Owners Amberlee & Zach Carlson are committed to offering their staff a positive work environment where employees feel appreciated. Their staff FUNd scholarship is an opportunity for staff to invest in themselves. All employees that have worked at Sage Bird for six months or more are eligible to apply. There are no stipulations for the $500 fund; past applicants have used it to pursue cider making as a hobby, or to facilitate purchasing a bicycle to commute to and from work. Staff can apply every calendar year and in addition to the scholarship offered by the Carlsons, the community now has a chance to donate as well.
On Staff FUNdraiser days, an extra tip jar is put out for the scholarship recipient and while they bartend, guests can stop in, ask about how they are using the funds and donate as they see fit. Their next FUNdday is Sunday, October 2nd. Wes, the current scholarship recipient, will be slinging ciders 5pm-9pm, so be sure to stop in and show your support!
EVENTS
09.24-09.25 Queen City Mischief & Magic
09.24 Mount Ida Bierfest
10.02 Jeter Farm Festival
9.30-10.09 Blue Mountain Brewery Oktoberfest
10.08 Paw Paw Festival
WHAT WE’RE COOKING
With fall comes cabbage season! Napa cabbage is back which means it’s kimchi time! Briny, funky, spicy and delicious, here is our go-to kimchi recipe:
Kimchi Recipe
Ingredients
2 pounds napa cabbage, thoroughly rinsed, quartered and sliced into bite size pieces. Feel free to add bok choy!
45-50g salt (5-6% total weight of the cabbage)
2 large carrots (or more to taste),shredded or cut into matchsticks
1 large bundle of radishes, cut into matchsticks
1 bundle green onions, diced
5 large cloves garlic, minced
A few diced hot chili peppers (optional)
1-2" nub of ginger, microplaned
1/4 cup gochugaru (Korean Red Pepper flakes)
2 Tablespoons fish sauce (can swap with soy sauce, miso, or other salt substitutes if desired)
1 Tablespoon raw honey
Directions
Add salt and chopped cabbage/bok choy and toss together in a large bowl. Using a plate (with a jar on top if needed), weigh down the mixture and let stand at room temp for at least an hour. Drain and SAVE the brine! You will use this to make your paste. Squeeze out the liquid still in the cabbage, and place cabbage into a colander. Give it a few quick rinses and squeezes, and let it drain for about 30 minutes.
While cabbage drains, prep the carrots, radishes, green onions, and optional chili peppers. Combine with drained cabbage and mix well. In a separate bowl (or food processor), mix 1/4-1/2 cup reserved brine, garlic, ginger, chili flakes, fish sauce, and honey. Mix well, add more brine if needed to loosen the consistency of the paste.
Add the paste to the veggies and mix well. Taste raw kimchi to make sure the salt and spice levels are to your liking. You may add more brine or chili flakes as desired. Add the kimchi to a jar with a fermentation lid, or use a fido-style jar. Let ferment for anywhere from 3 days to multiple weeks. After fermentation, store kimchi in the fridge.
Visit our website for our Kimchi Pancake Recipe!
POEM OF THE WEEK
Pokeberries
by Ruth Stone
I started out in the Virginia mountains with my grandma’s pansy bed and my Aunt Maud’s dandelion wine. We lived on greens and back-fat and biscuits. My Aunt Maud scrubbed right through the linoleum. My daddy was a Northerner who played drums and chewed tobacco and gambled. He married my mama on the rebound. Who would want an ignorant hill girl with red hair? They took a Pullman up to Indianapolis and someone stole my daddy’s wallet. My whole life has been stained with pokeberries. No man seemed right for me. I was awkward until I found a good wood-burning stove. There is no use asking what it means. With my first piece of ready cash I bought my own place in Vermont; kerosene lamps, dirt road. I’m sticking here like a porcupine up a tree. Like the one our neighbor shot. Its bones and skin hung there for three years in the orchard. No amount of knowledge can shake my grandma out of me; or my Aunt Maud; or my mama, who didn’t just bite an apple with her big white teeth. She split it in two.
Thanks for subscribing and reading our newsletter. Until next time!
Eat Well,
Lisa